Grilled Flank Steak with Black Bean & Corn Salsa

Ingredients:

For the Steak:

• 1 ½ lbs (680 g) flank steak

• 3 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp chili powder

• 1 tsp cumin

• ½ tsp smoked paprika

• Juice of 1 lime

• Salt & black pepper, to taste

For the Black Bean & Corn Salsa:

• 1 cup black beans, rinsed and drained

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 small red bell pepper, diced

• ½ red onion, finely diced

• 1 jalapeño, minced (optional, for heat)

• ¼ cup fresh cilantro, chopped

• Juice of 1 lime

• Salt & pepper, to taste

Instructions:

1. Marinate the Steak

   • In a bowl, mix olive oil, garlic, chili powder, cumin, smoked paprika, lime juice, salt, and pepper.

   • Rub mixture over the flank steak and marinate at least 30 minutes, up to 2 hours.

2. Make the Salsa

   • In a medium bowl, combine black beans, corn, red bell pepper, onion, jalapeño, cilantro, and lime juice.

   • Season with salt and pepper. Set aside.

3. Grill the Steak

   • Preheat grill or grill pan to medium-high heat.

   • Grill flank steak 4–6 minutes per side for medium-rare (adjust for thickness).

   • Let rest 5–10 minutes before slicing against the grain into thin strips.

4. Serve

   • Serve sliced steak topped with black bean and corn salsa.

   • Optional: serve with tortillas, rice, or a side salad.